You don’t have to make a white sauce for this fish pie which makes it easier to prepare.

Fish Pie

• serves 4
• 1 ovenproof dish
• preparation and cooking time 50 mins

Ingredients:

1kg of floury potatoes, peeled and quartered
200g white fish fillets without skin or bones (cod, haddock, Pollock etc – you could use frozen fish and defrost beforehand)
200g salmon fillets – with no skin or bones
200g frozen peas
160g reduced fat cheddar cheese, grated
200mls reduced fat milk
80g spread (approx 60% fat)
Salt and pepper to taste
Oil (for greasing the baking dish)

Method:

1. Preheat the oven to 180 oC
2. Pour about a teaspoon of oil into a baking dish and spread over the bottom with your fingers. Place the fish in the dish and pour over the milk.
3. Place the potatoes in a pan of water and bring to the boil, simmering for about 20 minutes
4. Place the dish into the oven, cooking the fish for about 20 minutes. Once the fish is cooked, remove from the oven and turn up the oven to 220 oC.
5. Drain the potatoes and return them to the pan.
6. Pour the milk from the fish into the pan with the potatoes and add the butter/spread. Mash the potatoes, then add the frozen peas and mix them in with the mash, adding salt and pepper to taste.
7. With a knife and fork, separate the cooked fish into small pieces and spread the mash on top. Sprinkle over the cheese and place in the oven for about 20 minutes, turning the dish halfway through, until browned on top

The mash has peas mixed in, but you could also serve with some extra vegetables or a green salad.

Recipe adapted from British Nutrition Foundation
Photograph: Leigh Wolf @ Flickr